Blueberry Muffin Cake
All the flavor of blueberry muffins in a cake that is easy to make.
Servings: 9 servings
Ingredients
Cake
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 1 egg
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp sea salt
- 2½ cups frozen blueberries, thawed, and divided
Topping
- ¾ cup white sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ½ cup butter, softened
Icing
- ¾ cup powdered sugar
- 1-3 Tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350℉ and line a 9-inch square cake pan with parchment paper.
Cake
- In a large bowl, whisk together buttermilk, egg, and oil until combined.
- Stir in sugar until it is well mixed.
- Add flour, baking powder, and salt, stirring to combine.
- Fold in 2 cups of blueberries.
- Pour into prepared pan and sprinkle remaining blueberries over the top.
Topping
- Whisk together sugar, flour, and cinnamon..
- Add butter and stir until crumbly. You may need to work the topping with your hands to get it combined.
- Spread over the top of the batter.
- Bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Icing
- Whisk together all ingredients until smooth. Start with 1 tablespoon of milk and add as needed to make a thin consistency but not too watery.
- Drizzle over cooled cake.